Cheese made from pasteurized sheep's milk.
The delicacy of sheep's milk and the exquisite texture of Guilloteau cheeses. Light lanolin aromas, typical of sheep's milk, are perfectly balanced.
Made in the Lyon region of France by the Guilloteau cheese factory. This cheese factory has been involved in research and development since the 1980s. Jean-Claude Guilloteau is the adaptor of the ultrafiltration technology in cheese making, which allows him to obtain cheeses with unctuous textures without being runny.
